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South Indian Black-eye peas kurma

Here is an easy South Indian kurma with a rich coconut gravy made from scratch. The beans used are black-eye peas which is easily available. Use any bean preferred.
Prep Time10 minutes
Cook Time10 minutes
Cook the Beans30 minutes
Course: Main Course
Cuisine: Indian
Servings: 8

Equipment

  • InstantPot

Ingredients

  • 2 cups Black-eye peas cooked
  • 1 cup multi-color Peppers diced
  • 1 tsp Jeera
  • 1/2 tsp Turmeric powder
  • Salt

For the Gravy-

  • 1 large Red Onion chopped coarsely
  • 1/2 cup Coconut grated
  • 1 tsp Black Peppercorns
  • 2 Tomatoes chopped
  • 1 tbsp Cilantro stalks and leaves a.k.a coriander

Instructions

  • In a cast-iron skillet, add some oil and saute red onions, coconut and peppercorns until golden
  • Cool and grind to a smooth paste with tomatoes and cilantro 
  • Set aside
  • Start an InstantPot on Saute, add oil, jeera seeds and fry
  • Add the diced Peppers and stir
  • Add the ground paste, cooked beans
  • Season with salt and Turmeric powder
  • Put the lid on and simmer for 5 mins 
  • Yummy South Indian black-eye kurma is ready!